Creamy Chicken + Mushroom Soup
Ingredients:
2 Tbsps ghee, grass-fed butter, unrefined organic coconut oil, tallow, or avocado oil
1 large sweet onion, diced
4 carrots, chopped
4 celery ribs, chopped
1 lb. boneless skinless chicken thighs, cut into bite-sized cubes sea salt and ground pepper, to taste
2 tsps dried thyme
6 fresh garlic cloves, pressed
2 lbs. sliced mushrooms (use a mix of your favorite, I use button and shiitake)
1 bay leaf
8 cups chicken bone broth
1 cup milk of choice
2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch handful of fresh parsley or other fresh herbs, chopped.
Instructions:
Melt your butter or oil in a large Dutch oven or heavy-bottom stockpot over medium heat.
Add the onion, carrots, and celery, and saute for 5 minutes.
Add the chicken, sea salt, pepper, pressed garlic, and thyme. Cook, stirring often
for 6-8 minutes.
Stir in your sliced mushrooms and the bay leaf, then continue to cook for 8-10 minutes.
Add in your chicken bone broth, and bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
Meanwhile, in a small bowl, whisk your milk of choice and arrowroot/flour together until smooth.
Add this mixture to your soup and continue to simmer while stirring occasionally for 5 more minutes.
Remove bay leaf before enjoying your soup.